Cilantro Lime Chicken Soba Noodle Bowls
These Cilantro Lime Chicken Soba Noodle Bowls with grilled veggie are a deliciously easy gluten-free dinner - and the marinade for the chicken doubles as a super easy dressing!
Servings: 4 servings
- 2 chicken breasts, cut into tenders
- 4 cups cooked soba noodles (about 1 package)
- 1 bunch asparagus, chopped
- 1 zucchini, diced
- 1/2 each red and yellow pepper, diced
- 1 red onion, chopped
Cilantro Lime marinade/dressing
- 1/4 cup olive oil
- 1/3 cup lime juice
- 1/4 cup cilantro, finely chopped
- 2 cloves garlic minced
- 1 tbsp dijon mustard
- 2 tbsp honey
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
Mix together ingredients for marinade and divide in half. Marinade chicken in one half of marinade and set other half aside to use as dressing for soba noodle bowls.
Prepare veggies while chicken is marinating, and put on skewers. Preheat BBQ to high heat.
Meanwhile, cook soba noodles according to package directions (usually 3-4 minutes in boiling water, though I cook them for slightly under that amount for an al dente texture, about 2 minutes)
Cook chicken and veggie skewers on BBQ for 10 minutes, flipping each halfway through. Remove from grill and toss with soba noodles. Add as much dressing as desired and serve!
Calories: 465kcal | Carbohydrates: 49g | Protein: 31g | Fat: 17g